Ca Rot Vietnamese daikon and radish pickles

This is a simple quick pickle, perfect as a side dish, or (especially) as an essential component for banh mi. As well as Vietnamese food, it would work well as ban chan for Korean food, or a general pickle for American barbecue or pulled pork.

They are ready after about an hour, but keep pretty well in the fridge for a week. Use whatever ratio of daikon and carrot you like but keep the weight approximately the same. We tend to use a little more vinegar than the recipe calls for, and we have already reduced the original amount of sugar — add more to suit your palate.